This Caribbean favorite brings together the bold, tangy flavor of hibiscus with warm spices and a splash of rum (if you like). Trini Sorrel is traditionally served around Christmas in Trinidad and Tobago, but it’s just too good to limit to one season. Sweet, spiced, and beautifully red, it’s the kind of drink that brightens up any gathering.
Trini Sorrel
I’ve made this drink countless times-especially during summer BBQs-and here’s a tip I learned while perfecting it: letting the sorrel steep overnight really brings out the spice and gives it a deeper, richer flavor.
What You’ll Need
Prep time: 15 minutes
Steeping time: 4 hours (or overnight for more flavor)
Chill time: At least 1 hour
Servings: About 4 drinks (can easily double or triple)
Ingredients
– ½ cup (30g) dried sorrel petals (hibiscus flowers)
– 4 cups (950ml) water
– 1 cinnamon stick
– 2 tablespoons (15g) fresh grated ginger
– Peel from 1 orange (use a vegetable peeler for large strips)
– 3 whole cloves
– 1 cup (200g) sugar (or to taste)
– A few dashes of Angostura bitters
– 2 oz (60ml) white rum per glass (optional)
– Ice, for serving
Tools
– Medium saucepan
– Fine mesh strainer or cheesecloth
– Large pitcher or jar
– Highball glasses or mason jars
Method
- Boil the water. In a medium saucepan, bring the water to a boil over medium-high heat.
- Add flavorings. Once boiling, stir in the dried sorrel petals, cinnamon stick, grated ginger, orange peel, and cloves. Turn off the heat.
- Let it steep. Cover and let the mixture steep for at least 4 hours. For a more intense flavor, leave it overnight in the fridge.
- Strain. Pour the mixture through a fine mesh strainer or cheesecloth into a large pitcher, discarding the solids.
- Sweeten and season. Stir in sugar a bit at a time until it tastes just right to you. Add a few dashes of bitters for depth and balance.
- Chill. Let the sorrel cool completely, then refrigerate until cold-at least an hour.
- Serve. Fill glasses with ice. Pour in the chilled sorrel and, if using, stir in 2 oz (60ml) of white rum per glass. Garnish with a slice of orange or a cinnamon stick, if you like.
Tips & Tricks
– Let it sit: The longer it rests in the fridge, the more the flavors develop. Day 2 is even better than Day 1.
– Too sweet? Add a splash of lime juice to balance it out.
– Not sweet enough? Stir in more sugar, honey, or agave-start with a tablespoon at a time.
– Rum options: White rum keeps it light, but dark rum gives a richer, deeper flavor.
– Fresh vs. dried sorrel: You can use fresh petals, but they’re milder. Use 1½ times the amount to get similar flavor.
Storage
Store the strained, unsweetened sorrel base in an airtight container in the fridge for up to 1 week. Once sweetened and mixed, it’ll keep for about 5 days. Always give it a stir before pouring-some spices may settle.
You can also freeze the base in ice cube trays and store the cubes in a freezer bag. Just thaw and sweeten when ready to serve.
Serving Suggestions
This drink’s bold, fruity flavor pairs well with:
– Spicy dishes: Think jerk chicken, peppered shrimp, or curry puffs.
– Grilled meats: Barbecue ribs, grilled lamb, or smoky kebabs.
– Fruity desserts: Mango tart, pineapple upside-down cake, or tropical fruit salad.
I thought I’d share one of my favorite after-dinner drinks-this sorrel cocktail is so good with a slice of coconut cake or even just on its own over crushed ice.
Variations
Sorrel Mojito
– Add fresh mint and lime juice to the glass before pouring in the sorrel.
– Muddle the mint and lime together, then top with sorrel and a splash of club soda.
Spiced Sorrel Punch
– Add 1 cup (240ml) pineapple juice and a splash of grenadine to the base.
– Mix well in a pitcher with ice and serve in punch glasses.
Frozen Sorrel Slush
– Blend the sorrel base with ice until slushy.
– Pour into glasses and garnish with a cinnamon stick or a twist of orange peel.
Virgin Trini Sorrel
– Skip the rum entirely for a refreshing, spiced hibiscus tea that’s perfect for kids or anyone avoiding alcohol.
Common Questions
Can I make Trini Sorrel ahead of time?
Yes! It’s actually better the next day. Just keep it chilled and sealed in the fridge.
Is it only for Christmas?
Traditionally, yes-but honestly, it’s too good not to enjoy all year round.
What’s the best sugar substitute?
Honey and agave syrup are great natural options. Start with less and taste as you go.
How long does it last in the fridge?
Up to a week, especially if you haven’t added rum yet. Once mixed with alcohol, it’s best within 5 days.
Can I use fresh sorrel petals?
Absolutely. Just use a bit more than dried-about ¾ cup (45g) fresh for every ½ cup (30g) dried.
Can kids drink it?
Yes! Just leave out the rum and it becomes a delicious, vitamin-rich hibiscus cooler.
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Whether you’re sipping it under the sun or serving it at your holiday table, Trini Sorrel brings a burst of flavor and a little piece of Caribbean tradition to your glass. Try it once, and it might just become your go-to drink for special moments-or just because.
